| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1 |
|
White onion, finely diced |
|
|
any kind will do I |
|
|
suspect |
| 4 |
|
Red serrano or cayenne |
|
|
chiles chopped not |
|
|
seeded-recipe says not |
|
|
to |
| 2 |
|
Canned chipotle chiles |
|
|
along with any adobo |
|
|
sauce |
|
|
that clings |
| 1 |
|
Plump garlic cloves, minced |
|
|
up to 2 |
| 2 |
T |
Red wine vinegar |
INSTRUCTIONS
this recipe comes from the book "Onions, Onions, Onions" by Linda and
Fred Griffith. I haven't tried it, but they recommend it for chicken
wings, or marinating shrimp for barbecuing, among othre things. In
med. non-aluminum saucepan, over high heat, combine oil, onion, fresh
chiles, chipotles, and garlic. Bring mixture just to a boil; remove
from heat and set aside to cool to room temp. Combine chile mixture
and vinegar in the bowl of a food processor fitted with the metal
blade. Puree until smooth. Pour sauce into a sterilized jar and cover
tightly. Let flavors marry at room temp for several days before using.
This sauce will keep, refrigerated, for several weeks. Posted to
CHILE-HEADS DIGEST V3 #255 by Shea Miller <MILLERS@EM.AGR.CA> on Mar
04, 1997.
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